Light, airy and infused with the flavours of the wild, this rustic focaccia is topped with earthy bay bolete mushrooms, fragrant wild marjoram and a sprinkle of wild garlic salt. The slow fermentation creates a beautifully open crumb, while generous olive oil gives the crust its irresistible golden crunch.

Perfect served warm alongside soups, salads and cheeseboards, or simply torn apart and enjoyed fresh from the oven with a drizzle of extra virgin olive oil.

Makes

1 large focaccia (serves 8–10)

Ingredients

For the Dough

• 550g strong white bread flour
• 650ml lukewarm water
• 60ml extra virgin olive oil, plus extra for drizzling
• 7g dried fast-action yeast
• 15g sea salt

For the Topping

• Rehydrated bay bolete mushrooms (or any mushrooms of your choice)
• Wild garlic salt
• Fresh wild marjoram
• Extra virgin olive oil

---

Method

1. In a large mixing bowl, combine the flour, lukewarm water, olive oil, yeast and sea salt until no dry flour remains. The dough will be very wet and sticky.
2. Cover the bowl and leave to rest for 30 minutes.
3. Perform your first stretch and fold, then cover and rest for another 30 minutes.
4. Repeat with a second stretch and fold, then cover and leave the dough to rise for 1 hour.
5. Lightly oil a baking tin. Gently transfer the dough into the tin, folding it into thirds if needed before turning it over so the seam sits underneath.
6. Leave to rise until noticeably puffy and full of air, approximately 1–2 hours, depending on the temperature of your kitchen.
7. Preheat the oven to 220°C fan.
8. Scatter the rehydrated bay bolete mushrooms evenly over the dough, followed by the fresh wild marjoram and a generous sprinkle of wild garlic salt. Finish with a generous drizzle of extra virgin olive oil.
9. Using well-oiled fingertips, dimple the surface of the dough, gently pressing the toppings into it.
10. Bake for 20–25 minutes, until deeply golden with a crisp crust.
11. Remove from the oven and, if desired, brush with a little more olive oil while still warm. Leave to cool slightly before slicing and serving.

Best enjoyed on the day it’s baked, although leftovers make excellent sandwiches or can be toasted the following day.

Foraging Note

Bay bolete (Imleria badia) is an excellent edible mushroom with a rich, nutty flavour that intensifies when dried. Always ensure mushrooms are positively identified before eating, and never consume any wild fungi unless you are completely confident in your identification. If bay boletes aren’t available, this recipe works beautifully with cultivated mushrooms too.